Small Shell Cakes
by Sunny 99
Favorite
Difficulty
Easy
Time
15m
Serving
2
1. The required ingredients are weighed separately, corn oil and pure milk are poured together and weighed. 6 non-stick shell molds for use.
2. Beat the eggs into the basin and add salt.
3. Pour in white sugar and squeeze in lemon juice.
4. Use an electric whisk to beat at high speed.
5. Just hit until the lines appear and do not disappear.
6. Sift the flour into the basin twice, stir evenly and then sift in the remaining flour.
7. Pour in corn oil and pure milk while stirring with a spatula.
8. Stir evenly and pour into the piping bag.
9. Squeeze it into the non-stick mold of No.
10. Preheat the oven in advance and put it in the middle layer. Bake for 30 minutes at 120°C and 110°C. After being out of the oven, you don't need to buckle and place it aside to cool down, and you can easily demould it by gently pushing the periphery.
11. Finished picture.
12. Soft and delicate.
13. Finished picture.
Tips:Mould: The temperature of each oven is different. Please adjust the temperature of each oven. Choose a small egg. The amount of the recipe can be made into three dishes. The amount can be appropriately halved according to the needs. Be sure to use the mixing method. Avoid defoaming.
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